4 oz fine-quality semi-sweet chocolate
1 stick (1/2 cup) unsalted butter
¾ cups sugar
3 large eggs
½ cup unsweetened cocoa powder, plus additional for sprinkling (We suggest ChocolaterieStam’s Dutch Cocoa)
Preheat oven to 375°F. Butter an 8-inch round baking pan. Line bottom with a round of wax paper and butter paper. Chop chocolate into small pieces. In a double boiler or metal bowl set over a saucepan ofbarelysimmering water, melt chocolate with butter, stirring, until smooth. Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture. Add eggs and whisk well. Sift ½ cup cocoa powder over chocolate mixture and whisk until just combined. Pour boater into pan and bake in middle of oven 23 minutes, or until top has formed a thin crust. Cool cake in pan on a rack for 5 minutes and invert onto a serving plate. Dust cake with additional cocoa powder.